The Effect of Vibratory Grinding Time on Moisture Sorption, Particle Size Distribution, and Phenolic Bioaccessibility of Carob Powder

ABSTRACT: Carob pod powder, an excellent source of health-promoting substances, has found its use in a wide range of food products. Grinding conditions affect the physical and chemical properties of the powder, but their influence on the bioaccessibility of phenolic compounds in carob pod powder has not yet been determined. The carob pods were ground for 30–180 s in a vibratory grinder. The median values (D50) of particle size decreased after 60 s of grinding (87.9 μm), then increased to 135.1 μm. Lightness showed a negative correlation with D50 and aw, while the values of redness and yellowness decreased with the reduction in particle size and water activity. The smaller the value of D50, the higher the equilibrium moisture content of carob powder. Phenolic acids (vanillic, ferulic, cinnamic) and f

SUBMITTER: Cervenka L 

PROVIDER: S-EPMC9698127 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature